Thursday, October 9, 2014

Fig and hazelnut sourdough

I decided to play around with flavours in this week's sourdough effort. I used my wholegrain spelt/rye/wholegrain starter to make sourdough as normal and when it came to kneading, I added 100g of chopped, dried figs and 40g of whole, skinned hazelnuts. I expected the loaf to come out a bit flat or small due to the retarding action of the fruit and nuts on the wild yeasts but was pleasantly surprised to find this wasn't the case. I ate some this morning, toasted, with vintage cheddar cheese on top. (My cheeky partner thinks I'm a weirdo!)

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